With a simple marinade these steak kabobs are tender and juicy. Use sirloin for a beefy and affordable cut, or your favorite cut of beef.
Summer is here, which means one thing! I now make everything I can on the grill! I love a good Kafta Kabob or Salmon Kabobs, but there’s something special about a flavorful grilled steak skewer. The Lebanese beef kabob marinade helps make them tender, juicy and delectable. This Steak Shish Kabob recipe is flavorful and easy to customize.
Paint the kabobs with more of the marinade as they cook. Don’t discard the marinade so fast, use it to paint the kabobs as they’re cooking for more flavor. Keep some space between the meat pieces on the skewer, this will help them cook more evenly. Use double skewers if you need more control to help you turn the kabobs over the grill. If you’re new to cooking beef kebabs, bamboo/wooden skewers will give you more control here, just make sure you soak wooden skewers in water for at least 1 hour before using them. Use bamboo skewers to avoid over-cooking. I used metal skewers in this post but have found that because metal transfers heat well, it can tend to overcook the meat. There are so many ways to season beef kebabs, and no surprise here, I went for a Mediterranean-style marinade that relies on extra virgin olive oil and citrus from lemon juice and red wine. While it’s a flavorful cut of meat, it can be way too tough and chewy for kabobs. Chuck Steak- I avoid this cut of meat when it comes to kabobs. If you allow it a few more hours in the marinade (refrigerated), you will have better results. Sirloin- In particular sirloin tip. This is less expensive and is a good option because of its big beefy flavor. The downside though is that it’s fairly expensive (I do use this cut in this kebob recipe, and I try to get it on sale whenever I can). But, it is not as robust in flavor as other cuts of meat, that’s why I still like to marinate it for a couple of hours in the fridge. Fillet mingon (or beef tenderloin)– this is the best cut for beef shish kabobs, it’s a tender and leaner steak and will not require too much work. There are some choices out there, here is what I’ve learned: You want something tender and also flavorful. Steak kabobs can be especially tricky because you need to select the right cut of meat. What is best the best steak for shish kabob?. Just kidding – there is no secret at all! I just like to follow these tips for perfect steak shish kabobs:. Just keep in mind they’ll go quick so you may want to do a double batch. You’ll love these Lebanese Shish Kabobs for entertaining and cook-outs. 
Scatter with oregano and sumac, then serve immediately with your choice of accompaniments. Grill for 10 minutes or until the chicken is blackened and completely cooked through (no need to turn it).
Line a baking tray with foil and drizzle with a little oil, then lay the chicken skewers on top. Thread the chicken onto 4-8 metal or wooden skewers, depending on how long they are. Heat the grill to as high as it will go (or see tips). If you’re using wooden skewers, soak them in cold water to stop them burning.Cover and marinate for at least 1 hour or up to 24 (see Make Ahead). Discard the pulp (or save for a tomato sauce base), then mix the juices with the turmeric, tomato purée, yogurt (or milk), paprika and salt. Bring the cloth around the pulp and squeeze to extract as much juice as you can (it’s best to wear rubber gloves for this, to protect your hands from the smell). Transfer to a sieve lined with a clean J-cloth and set over a large bowl. Put the onion and garlic in a food processor and whizz to a very fine pulp.
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